Winter pickle · Vitamin rich
Amla Pickle Recipe (Indian Gooseberry Achar)
Steam first. Split segments. Mustard spice.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenAmla pickle is Indian gooseberry segments in a spiced mustard oil. Raw amla stays hard and very astringent. The fix is steaming the amla for 5 minutes until the segments separate, drying them and resting the pickle.
The 3 laws of amla pickle
Why this recipe works
Raw amla
Steaming softens and separates the segments.
Seeds in
Seeds are hard and bitter.
Eat at once
Astringency mellows in a few days.
Shopping and prep list
Ingredients
Pickle
Spice and oil
The NineFoods pickle gauge
Is the amla ready?
Taste a segment after 2 days.
Method · 4 stages
Step by step
Steam
- Steam whole amla until the lines on the skin open slightly.
Segment and dry
- Cool, split into segments, remove seeds and dry on a cloth.
Spice oil
- Heat mustard oil, cool, add the spices.
Rest
- Mix and jar, shake daily.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Seeds left in.
Fix next time
Remove every seed.
Why
Not steamed.
Fix next time
Steam until segments separate.
Why
Segments not dried.
Fix next time
Dry fully after steaming.
Why
Amla is naturally sour.
Fix next time
Add 1 tbsp jaggery for a khatta-meetha version.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Amla | Base | Karonda |
| Mustard oil | Preservation | Sesame oil |
| Jaggery | Sweet balance | Skip for a pure sour pickle |
| Steaming | Softening | Boil 3 minutes |
After the meal
Serve, store, reheat
Serve with
Winter meals, parathas and khichdi.
Store
Cool shelf 2 to 3 months under oil.
Tip
Amla season is short, so make it from November to January.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 20 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the amla ready) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Amla Pickle FAQ
Should I boil amla for pickle?
Steam it 5 minutes so it softens and separates.
How long does amla pickle last?
2 to 3 months if kept dry.
Why is it so sour?
Amla is naturally sour and astringent; it mellows over time.
Can I make a sweet version?
Yes, add jaggery for a sweet and sour amla pickle.